Best Overnight Egg Casserole Recipes

OVERNIGHT HAM AND EGG CASSEROLE

Steps:

• In a greased 8-in. square baking dish, layer the hash browns, ham, chiles and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the casserole. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, about 1 hour. Let stand 5-10 minutes. Serve with salsa if desired.

OVERNIGHT EGG CASSEROLE

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

CHEESY OVERNIGHT BACON AND EGG BREAKFAST CASSEROLE

Steps:

• Spray a 9x13 inch casserole dish with nonstick spray or grease with butter.
• Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly.
• Sprinkle bacon evenly over cheese.
• Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika.
• Pour over the bacon and cheese.
• Cover and refrigerate overnight.
• Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned.
• Let stand for 5 minutes before cutting and serving.

OVERNIGHT CHEESE AND EGG CASSEROLE

Steps:

• Place sausage in large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
• In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Layer with all cheeses and top with cooked sausage.
• In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage.
• Cover, and refrigerate overnight.
• The next morning, bake in an oven preheated to 350°F for 45 to 60 minutes.
• Let sit for 20 minutes before serving.

OVERNIGHT EGG CASSEROLE WITH SAUSAGE AND CHEESE

Steps:

• Coat nonstick skillet with cooking spray at medium-high heat for 1 minute.
• Add sausage, fennel, oregano.
• Cook until brown, then transfer to paper towel and set aside.
• Coat an 8-inch square baking pan with cooking spay and line the bottom with cubed bread.
• Sprinkle meat over bread.
• In separate bowl, combine remaining ingredients and pour over sausage.
• Cover with foil and refrigerate overnight.
• Preheat oven to 350°F.
• Bake covered casserole for 55 minutes.
• Remove and let cool 5 minutes.
• Cut into quarters and serve.

OVERNIGHT MUSHROOM EGG CASSEROLE

Steps:

• In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside., In a large bowl, whisk the eggs, cream, salt and pepper. In a large skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. , Transfer to a greased 11x7-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 32-36 minutes or until heated through.

TINA'S OVERNIGHT SAUSAGE & EGG CASSEROLE

Steps:

• Grease an 8x8" square glass baking dish and preheat oven to 350°F.
• Butter each slice of bread on 1 side only.
• Place the bread slices inthe bottom of the pan, cutting to fit in 1 even layer, buttered sides facing up.
• Sprinkle with cooked sausage and cheese.
• Layer the next 3 slices of bread on top, butter side up again.
• Mix eggs and milk together, adding some salt & pepper to taste, and pour over the bread.
• Press the bread down lightly with your fingers to ensure that everything is moistened.
• Cover with foil and chill overnight.
• Bake at 350 F for about 45 minutes to 1 hour, or untilt he top is puffed and lightly browned.
• Cut into slices and serve.

OVERNIGHT SAUSAGE EGG & CHEESE BREAKFAST CASSEROLE

Steps:

• Brown sausage in skillet.
• Slice Italian bread into 1-inch thick slices and cut off crusts.
• Grease high-sided 9x13 baking dish and arrange bread so that it completely covers the bottom of the dish (this part is a bit like a jigsaw puzzle).
• Drain sausage and spread evenly over bread. Sprinkle cheeses evenly over bread and sausage.
• In separate bowl, beat eggs and milk. Pour evenly over all ingredients in pan.
• Let set covered in fridge overnight.
• When ready to serve, preheat oven to 350 degrees and remove covering.
• Bake for about 35 minutes, or until knife poked in center comes out clean. Let stand a few minutes before serving.

OVERNIGHT MUSHROOM EGG CASSEROLE [7]

Steps:

• In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the mushrooms; set aside. In a bowl, whisk the eggs, cream, salt and pepper. In a skillet, heat the remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish; top with mushroom mixture. Sprinkle with bacon. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 32-36 minutes or until heated through.

OVERNIGHT EGG CASSEROLE

Steps:

• Spray an 8-inch square baking dish with non-stick cooking spray.
• Layer the hash browns, ham and cheeses.
• In a large bowl, whisk together the eggs, egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover and refrigerate overnight.
• Remove the casserole from the refrigerator 30 minutes before baking; preheat oven to 350 degrees.
• Uncover the casserole and bake for 1 hour or until a knife inserted near the center comes out clean.
• Allow to stand for 5 to 10 minutes before cutting into squares; serve with salsa on top.

EGG CASSEROLE (OVERNIGHT)

Steps:

• 1. Spray 9x13 baking dish with non-stick spray. Pour croutons into baking dish and arrange in an even-ish layer.
• 2. Cook the sausage, bacon or ham thoroughly; drain well.
• 3. While the meat is cooking, mix together the eggs, soups, milk and cheeses. When meat is done and drained, add it to the egg mixture. Mix well.
• 4. Pour entire mixture over the croutons in the baking dish. Refrigerate overnight.
• 5. TO BAKE: Preheat oven to 350 and bake for 1 hour. OPTIONS: Use pepper jack cheese and/or green chilies to add a kick. Season with garlic and/or onion for a Denver omlette taste. We like bacon/swiss cheese/onion twist and Italian sausage, mozzarella cheese, Italian seasoning with marinara sauce on the side.

OVERNIGHT BAGEL AND EGG CASSEROLE

Steps:

• Spread bagel pieces onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with bacon and 1 cup shredded cheese.
• Whisk eggs, milk and pepper until blended; pour over ingredients in baking dish. If necessary, use back of spoon to gently press tops of bagel pieces into egg mixture so all pieces are evenly moistened with egg mixture.
• Top with small spoonfuls of reduced-fat cream cheese, then sprinkle with remaining shredded cheese. Cover with foil Refrigerate overnight.
• Heat oven to 350°F. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering after 40 min.

OVERNIGHT EGG CASSEROLE

Steps:

• 1. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
• 2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.